Description
Quick and delicious Pesto Chicken Tortellini and Veggies combining tender chicken breast, fresh basil pesto (natural), plant-based cheese tortellini, and vibrant garden vegetables for a wholesome, family-friendly meal ready in under 30 minutes.
Ingredients
Scale
Chicken and Protein
- 1 lb fresh chicken breast, sliced into bite-sized pieces
Pasta
- 12 oz cheese tortellini (plant-based)
Sauce and Seasonings
- 1/2 cup fresh basil pesto (natural)
- 2 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- Extra virgin olive oil, 2-3 tablespoons
Vegetables
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
Topping
- Plant-based Parmesan-style cheese, for sprinkling
Instructions
- Prepare the Ingredients: Slice the chicken breast into bite-sized pieces. Chop the zucchini and bell peppers into even chunks. Halve the cherry tomatoes and mince the garlic cloves to have all ingredients ready for cooking.
- Cook the Chicken: Heat extra virgin olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and sauté until golden and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add more olive oil if needed. Toss in minced garlic, chopped zucchini, and bell peppers. Cook until the vegetables are tender but still crisp, about 5 minutes. Add the cherry tomatoes during the last minute to soften without losing shape.
- Cook the Tortellini: Bring a pot of salted water to a boil while the vegetables are cooking. Add the cheese tortellini and cook according to package instructions until tender but firm. Drain, reserving a small cup of pasta water for later.
- Combine and Add Pesto: Return the cooked chicken to the skillet with the sautéed vegetables. Stir in the cooked tortellini then fold in the fresh basil pesto (natural). If the mixture seems dry, add a splash of the reserved pasta water to loosen and coat everything nicely.
- Finish and Garnish: Remove the skillet from heat. Stir in chopped fresh parsley and sprinkle plant-based Parmesan-style cheese over the top. Adjust seasoning with salt and pepper to taste and serve warm.
Notes
- Use fresh pesto (natural) for more vibrant flavor.
- Do not overcook tortellini; keep it al dente to maintain texture.
- Reserve pasta water to help bind the pesto sauce with tortellini.
- Cook vegetables separately to keep them crisp and colorful.
- Season gradually and taste as you go to balance flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Pesto, Chicken, Tortellini, Veggies, quick dinner, plant-based cheese, healthy meal, weeknight recipe
